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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 7, Issue 2 (2018)

Standardization and formulation of sorghum based cookies and their nutritional composition

Author(s):

Mahesh Dindu, S Datta Mazumdar, Srinivas Maloo, Renu R and Bhaskar V

Abstract:
The objective of this research was to determine the feasibility of commercialization of sorghum cookies through pilot plant. The dehulled and grounded sorghum flour with different particle distribution in the final flour were used for preparation of cookies made for replacement of wheat flour with sorghum flour.The cookies made with 44.3% dehulled and pulverized sorghum flour yielded best quality cookies in terms of sensory properties. The sensory score was highest i.e. 6.9 when cookies prepared from 44.3% Sorghum flour to replace complete wheat flour for sensory attributes like color, flavor and texture and overall acceptability indicating the acceptability by the panelist member. In case of chemical composition of cookies, cookies prepared by 44.3% percent sorghum flour have high content of crude fiber than commercial cookies. The Shelf studies revealed that cookies can be stored for 6 months without affecting its keeping qualities.

Pages: 1836-1839  |  1586 Views  777 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Mahesh Dindu, S Datta Mazumdar, Srinivas Maloo, Renu R and Bhaskar V. Standardization and formulation of sorghum based cookies and their nutritional composition. J Pharmacogn Phytochem 2018;7(2):1836-1839.

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